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Spicy red cabbage

Serves 6

Medically reviewed on Apr 4, 2017

Dietitian Tip

To save time, shred the cabbage in advance and store in a sealed bag in the refrigerator until ready to use.


  • 1 1/2 pounds red cabbage, cored, quartered and shredded (about 10 cups)
  • 2 medium onions, chopped (about 1 1/2 cups)
  • 1 tart apple, cored, peeled and chopped (about 1 cup)
  • 1 cup pitted prunes, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 2 tablespoons red wine vinegar
  • Ground nutmeg, to taste
  • 1/2 cup water


In a large pot, add all of the ingredients. Stir to mix thoroughly. Cover and cook, stirring frequently, over medium heat until the vegetables are tender, about 1 hour. Add water as necessary to prevent the cabbage from drying out. Transfer to a serving bowl and serve either warm or cold.

Nutritional Analysis (per serving)

Serving SizeAbout 1 1/2 cups
Carbohydrate34 g
Cholesterol0 mg
Fiber6 g
Protein3 g
Sodium35 mg
Monounsaturated FatTrace
Saturated FatTrace
Total Fat0.5 g

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